Rebecca Golden isn’t nearly as impulsive as the career-changing decision she made a decade ago makes her sound.

And though the catalyst that resulted in 32 Shea, her 2-year-old neighborhood bistro, might be considered rash, the road Golden paved en route to her dream was far from spontaneous.

Years before she opened her doors, the opening of a cool wine bar in the central Phoenix neighborhood she called home at the time inspired the website developer to walk away from her graphic design job and open her own hot spot.

Before she took that first step, however, Golden did her initial business plan and discovered one thing stood in her way: Cash, or lack of it. Instead of throwing in the towel, she picked one up and waited tables on the weekends. She saved every penny she made from her side job for six years and waited for an opportunity to put her plan into motion.

In the meantime, Golden moved to north Phoenix, and a nearby coffee shop caught her eye. She approached the owner, but he didn’t want to sell it or partner with anyone. One day, she noticed it was abandoned. She moved quickly.

“It was probably on the market for six hours,” Golden said. “I called the number (on the sign) and put a deposit down.”

At the time, banks were not granting loans, especially to prospective new restaurant owners. The money Golden patiently held onto over the years eliminated this obstacle.

“I did not borrow or have loans. I did it all on my own with money I had. From Day One, I knew I had to rely on my savings,” she said.

The everyday operations of a food-service business were other details that Golden needed to figure out. Golden’s boyfriend of nine years, Ryan Castillo, is an engineer who helped her with remodeling projects and navigating the legal jargon of contracts and regulations.

When 32 Shea opened in January 2011, it was a coffee shop with dine-in and patio areas and a drive-through window.

The place was busy and provided challenges to a new business owner who had never taken on a management role and knew nothing about regulating inventory, recipes, required licenses, sales taxes and payroll.

“There’s no book that tells you. … You have to figure it out. Luckily, I adapt to change,” Golden said, laughing.

Golden owns her own website-development company. When she opened 32 Shea, she had to put many of those projects on hold. Now, she doesn’t take on too many tasks so she can dedicate time to her restaurant.

Golden’s shop has evolved into more than she anticipated. What started as a plan to have a simple wine and beer bar that served pizza and bruschetta (and was dog-friendly), grew into an eatery that features coffee, a full bar and a menu of sandwiches, salads and snacks.

Implementing a flex concept was key in making the most of her small space. Golden intentionally created a coffeehouse vibe during the day and a dinner and drinking identity at night, when the drive-through window is closed and table service begins. The restaurant has a permit that allows dog owners to dine on the patio with their pooches.

“A lot of people look at our size and (don’t) think we can make money,” Golden said of her 672-square-foot dining room and 335-square-foot patio.

“Our days and nights are, well, day and night from each other. It’s about understanding your audience, and I knew this was what was needed in this area,” she said.

Cheryl Hussey was excited when she saw construction going on in her neighborhood a little more than two years ago. Since 32 Shea opened, it has become common for her to stop in for coffee on the way to work, have breakfast after a hike, a late-afternoon beer on the weekend or dinner with a glass of wine.

“There wasn’t much going on in this neck of the woods, so we greatly anticipated what was going to open up,” Hussey said. “We’ve been there since Day One. Most of our neighbors go there, and it’s been very well-received.”

Hussey has had every item on the menu and raved about the small but well-done dinner selection, especially the nightly entree special. She talked about baristas, bartenders and Golden as if they were longtime friends.

“I hope it’s the beginning of a spark for the neighborhood, and we’ll be able to get more wonderful places like this,” Hussey said. “We absolutely love it.”

The support-local movement has given 32 Shea a boost, Golden said. The personalized attention her staff gives to patrons and which creates a homey feel has been key.

“When I look back in my journals years ago, I always wanted to have a little coffee stand by the freeway, or a little wine bar or a little place where people can have dinner and hang out,” she said. “It’s crazy that they all came together.”

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